Logistics is a good job of kindergarten management and education work of the foundation, I am in the care and support of the leadership of the park and the active cooperation of the teachers, the garden and the environment of the garden on the basis of the original has been a greater improvement. This semester to "three represents" the important thought as a guide, conscientiously implement the "kindergarten education guidance program", to grasp the logistics work, to ensure the supply, to achieve a clear responsibility, the division of labor to a person, and effectively do a good job in health care, financial work, canteen work, janitorial work and the garden environment, green management work and so on. Specific work
Do a good job of property, financial management: adhere to the policy of hard work and thrift garden, the rational use of limited funds for the kindergarten to do practical things, do good things. 2, do a good job of the school year's budget, final accounts of the audit, inspection and supervision, strict financial system and financial system. 3, strict financial system, a clear division of labor, all the financial expenditures must be in the park director of the unified arrangements for each invoice must be signed by the director of the park. Must be signed by the director of the garden, every semester to review the financial accounts. 4, the accountant insisted on monthly settlement statements, so that the director of the garden can grasp the situation of the funds, and rationalize the arrangement of funds.
Affairs work: timely procurement of teaching supplies, office supplies and teaching toys and update the work, and according to the characteristics of the garden, do a good job of the class teaching supplies and environmental layout materials. 2, do a good job of kindergarten maintenance work, often check the large, medium and small toys, to eliminate the unsafe elements of the kindergarten doors, windows, glass, running water and other timely maintenance. 3, do a good job of kindergarten health care work, toys for young children, toys for young children, toys for young children, toys for young children, toys for young children, toys for young children. Hygiene and health care work, the toys of young children, quilts and bedrooms are often disinfected. And do disinfection records. Teachers in all classes should cooperate with the health care teacher to do a good job. 4, care for young children's lives, and run a good cafeteria. (1) often in-depth inspection of the work of the cafeteria, require the strict implementation of the cafeteria work system and health system, wholeheartedly for teachers and students. (2) young children every day for lunch to do hot dishes and hot meals, to achieve nutritional matching, inexpensive and delicious, so that young children eat, eat well, so that parents can rest assured. (3) Do a good job in the supply of boiled water, make full use of the tea bucket in each class, so that children can drink water at any time. (4) do a good job of canteen hygiene, raw and cooked separately, to eliminate all unhygienic factors, to cultivate good eating habits of young children.
Improve the construction of the garden, create a beautiful environment: management of flowers, trees, lawns, orchards. In the lawn growth period, to protect the lawn, let it grow well, at the same time to strengthen the fertilization, increase part of the flowers and trees, so that the four seasons are always green, four seasons flowers, beautify the campus. Educate young children to take care of the kindergarten grass and trees. There is no clutter in the garden, all kinds of toys are placed reasonably, the activities of indoor and outdoor layout is beautiful, to do landscaping, greening, purification, rich in children's interest. 2, strengthen the kindergarten health environment management. The entire campus inside and outside the division of labor to people, the activities of the room by the classroom teacher is responsible for, to do a day a small sweep, a week a big sweep, to ensure that neat and clean, clean windows, indoor and outdoor no confetti, no sputum, no sundries, all kinds of utensils placed neatly, cleaning area without weeds.
Kitchen work summary Part 2
This semester in the park leadership of the multiple guidance care to help, the understanding and support of all staff, the kitchen in the semester to complete the work of the specific work is summarized as follows:
First, seriously do things honestly do regardless of the weather cold and warm, we consciously overcome the difficulties, in strict accordance with the regulations of the kindergarten kitchen work, seriously! Do a good job in the work, never belittle the washing and cutting things. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the leadership of the park believe in me, give me this job, I have to stand up to the kindergarten, stand up to parents and children. To be an honest and trustworthy person, to be an honest person, to do their jobs, so that parents are satisfied, so that the leadership rest assured.
Second, hardworking and conscientious, regardless of gain or loss, we all know that the kitchen work is not like when the teacher, the need for a high cultural cultivation, eloquence and professional skills, kitchen work is mainly serious and meticulous, I think it is also necessary to be willing to spend the effort to have the spirit of dedication, so in the work of the spirit of dedication, I have never picked and chose. Obey the leadership arrangements and colleagues together can always save time to improve efficiency, but also to ensure the quality of work.
1, through the normal channels of procurement of food, to obtain the legal documents of the contract stalls, good procurement and acceptance of sampling, soaking and cleaning operations disinfection level.
2, meticulously do a good job of disinfection, tableware to do 'a use a disinfection'. And do a good job of disinfection records.
3, a thorough cleaning of the kitchen every week to ensure that the kitchen is clean and free of dirt.
4. Do a good job of supplying boiled water, so that children and teachers have water to drink at any time.
5, to do the children every meal hot food and hot rice, to do nutritional collocation, so that children eat, eat well, so that parents can rest assured.
6, good kitchen hygiene, do a good job separating raw and cooked.
7, the cafeteria stove and other places, always pay attention to the gas and electricity safety, to eliminate all potential safety hazards. Kindergarten cafeteria safety and health, management is directly related to the children's health and the stable development of kindergartens, in the future work, I will continue to explore and practice, and constantly summarize the reflections, food hygiene work into the daily focus of the scope of work, and better improve the work.
Kitchen work summary Part 3
March: to understand the specifics of the hotel, running a temporary menu
1, the kitchen surplus raw materials listed for sale, the temporary menu training for waiters
2, standardize the banquet order process, the addition of the process of sending guests to the training of the audible service.
3, the establishment of the daily meeting system: the kitchen and the floor to report the completion of yesterday's work and today's work plan, and to guide the issuance of new tasks.
4, the development of guest feedback card, the booking department recovery and statistics as an important information for the guest file!
5, kitchen and floor part of the tableware additions.
6, strengthened the floor and kitchen duty management, the establishment of duty accounts, and set up a signed handover process
April: the design of formal menus, banquet menus, planning the menu of text information and the waiter's service skills, details, menus and other training. Preparation for the establishment of the marketing department.
1, contact the production of the menu object, and complete the photography and nutritional analysis of the menu and other text
2, planning for external publicity and internal publicity content
3, the development of the floor and kitchen management personnel of the regular assessment program
4, the search for a marketing manager, the new establishment of the welcoming position and its work arrangements
5, focusing on the theoretical and Practical training of waiters in the theory and practice of the "six skills"
May: Banquet marketing plan and other planning for the operation of the Food and Beverage Department (member points gift settings) and early tea rectification. Store celebration of the second anniversary of the promotional activities
1, staff incentives points and end-of-month evaluation of the implementation
2, the use of membership points card, standardize the discount situation.
3, the addition of six personalized service, full implementation
4, kitchen and floor consumables statistics, semi-variable costs and gross margins require financial weekly reports.
5, the banquet venue layout requirements and marketing program publicity and implementation, the waiter's banquet service process training.
6, the marketing manager of the sales training and visit customer training, and work requirements.
7, the kitchen of the "standard menu" to establish and stabilize the morning tea product remediation.
June: the establishment of the kitchen part of the staff assessment mechanism and run, catering department of the implementation of publicity measures
1, the control of consumables and the cost control of water and electricity, the switch to clarify the responsibility of the person and the switch time.
2, Huitong card contract signed, Inner Mongolia Morning News, Hohhot Evening News, Northern New News, Inner Mongolia Daily free publicity preparation and implementation
3, the banquet cold fireworks emphasis on management: from the contract to hold tracking!
4, the kitchen innovative dishes trial and add a page of new menus
July: the addition of the marketing department, training a la carte chef (no human resources: failure) kitchen staff training in professional ethics and business skills, kitchen hygiene up to the standards of renovation
1, waiter's menu content assessment, ordering skills and sales methods of training, the guests consume the heart of the training
2, the kitchen health improvement: personal hygiene, environmental hygiene, rough processing transformation, cockroach extermination into routine work.
3, the chef's professional ethics and quality training.
August: consider the outgoing characteristics of raw materials, outgoing raw materials for the implementation of finished dishes, training and operation
1, outgoing raw materials for the conversion of dishes, the production of menus, the establishment of standards for chef and waiter training
2, the organization of food and beverage staff to study the "Employee Handbook"
September: pay close attention to the floor of the delivery process, serving details, pre-dinner health Preparation, focusing on the flexibility of the meal in the supervision. Kitchen staff's ideological stability work, head storage norms, such as pay close attention to:
1, the floor: delivery process, feedback sheet recovery, serving details, pre-dinner hygiene preparation, grooming norms, meal preparation cabinet items placed, meal flexibility supervision
2, the kitchen's `: head storage norms, the standardization of the amount of spices used, the staff's grooming, the innovation of dishes to strengthen the strength of
October: focus on the reception of banquets (carpet anti-scald, food safety, temperature, speed of passing food, etc.). Pay close attention to dormitory hygiene.
1, to eliminate the waiter in the banquet service process pile up, at any time to the smoking guests placed in front of the cigarette holder.
2, kitchen food hygiene management, the development of refrigerator raw materials storage form, raw and cooked separately.
3, the banquet dishes to maintain the temperature, before serving required tableware heating.
4, pay close attention to the dormitory items placed and ground hygiene inspection, bed tidy!
5, in order to cope with the hard battle before the Spring Festival, the kitchen staff talk to understand the psychological dynamics, easy to adjust!
November: the adjustment of the kitchen chef, the design of the new menu, the market investigation of new raw materials
1, with the purchase to the market to investigate the situation of the original seasoning, to facilitate the development of new dishes.
2, delete the bad sales dishes, innovation of more than 30 new dishes, the production of new menus.
3, the new menu of internal training and training of waiters.
December: the operation of the new menu and the development of the New Year's banquet menu
1, the supervision of the production of new dishes during the meal and the collection of opinions of the guests after the meal, so as to facilitate the adjustment.
2, the design of the standard menu for the reunion banquet.
Comprehensive summary:
1, the health of the catering department has improved over the year. Lack of upper level health and safety inspection mechanism and health inspection standards.
2, carpet burns are somewhat controlled, not rising to the height of process management.
3, dish innovation there, the effect is not very obvious. Lack of market taste demand grasp
4, the need for regular organization of the kitchen staff of the external inspection, the establishment of dish innovation mechanism, so that the development of dishes into a virtuous cycle track: inspection - new dishes reported - the original seasoning inspection - try to do - improve! -market!
5, the marketing effect of the banquet is more obvious, need to continue to maintain and understand the surrounding rivals after the innovation!
6, the kitchen's assessment of the operating mechanism is worthy of recognition, need to continue to run its system: can be refined to a production line and small stalls (such as Monk's food stalls)
Kitchen summary of the work of Part 420__ year, the kitchen's overall work is running more normal, but in the details of the details have to be strengthened and improved.
First, the catering industry by the anti-corruption activities continue to deepen, the impact of the industry is quite severe, by a greater impact, but our kitchen did not stop the pace of progress, continue to push the new, almost every month on time new dishes, and get the guests' recognition.
Second, further improve the system, and the implementation of the actual work. For example, the daily staff health checklist, leave samples of the sample system, etc., so that each item is implemented to the person.
Third, often lead all the kitchen staff *** with the study, to understand each person's thinking and psychological state, to better carry out the work of laying a good foundation, understanding and concern for each colleague's difficulties, there are difficulties we solve together.
Fourth, this year, the kitchen staff is relatively stable, more united, the problem of the matter, more tolerant and generous, in a timely manner to deal with the problem.
Fifth, for the catering environment and catering development trends, combined with the habits of consumers, we launched a series of casserole nutritious sets, and opened for home banquets of consumer dishes and prices, so that the two legs at the same time to walk, so that consumers can enjoy the star product and star service family banquets, more affordable, more economical, so as to make the turnover has risen.
Sixth, in the receipt of raw materials, firmly adhere to our standards and quality, even if it is noisy and suppliers, even if it is everywhere to block the eye of the gun, blocking the loophole, but also the same for the company, for the family, save every penny, create the greatest benefit, to the benefit of consumers.
Seven, in the staffing arrangements, due to business instability and other reasons, the kitchen staff relatively fewer than a few people, more flexible arrangements at work, is no longer set in stone fixed in a certain position, we are more united and flexible work. Himself in the past year, never fixed themselves in a certain position, snacks, payload, steamed vegetables, cold dishes, stove frying, and even to the water table, what to do, where the busy where to do, of course, but also so that they have learned quite a lot of knowledge and skills, and with their own practical action to lead us forward together.
Inadequacies, there are still many, no one is perfect, but there must be positive energy. Recognize the gap, in order to clarify the direction of efforts to overcome the difficulties in order to improve themselves.
A school profile
Huiwan Township Central School is located in the southern mountainous area of Zhuxi County, the existing school students, boarding students, student kitchen staff 4, including temporary workers 2. 20xx years ago, the student kitchen area is small, the student dining crowded, no dining space, kitchen without a plate, no refrigerator, the kitchen staff steamed steamed bread with hand and then a few days ago, the student kitchen, the student kitchen staff, the student kitchen staff, the student kitchen staff, the student kitchen staff, the student kitchen staff, the student kitchen staff, the student kitchen staff, the student kitchen staff and the student kitchen staff. The kitchen staff used to steam buns by hand, which was time-consuming and labor-intensive; there were too few pots and stoves, and the kitchen was foggy and smoky when the staff was cooking, which had a great impact on the staff's operation; the students' on-time meal time could not be guaranteed, and the kitchen staff had a hard time and effort, which seriously affected the normal teaching order. Since April 20xx, the central school living area of the overall relocation, while accepting the spring seedling nutrition kitchen renovation, the school's kitchen has a new look, the school kitchen area increased to more than 150 square meters, the operating room area expanded more than 60 square meters, the kitchen is equipped with a sink, wash dishes convenient, clean and hygienic, wide and large plate, steamer shortens the time of cooking, to reduce the pressure on the kitchen staff, improve the efficiency of cooking. The steamer shortens the cooking time and reduces the pressure on the kitchen staff and improves the efficiency of cooking. In the past, the meals could not even reach the basic heat preservation, but with the heat preservation trolley, the students can eat hot meals. Sterilization lamps ensure that students' meals are safe and hygienic, and students' tableware is sterilized in a timely manner, so that students can eat without fear. The new student cafeteria, high tables and low benches neatly, so that more than 600 students have a place to eat, from now on, goodbye to the history of open-air meals.
Second, the significance and role
Spring Nutrition Kitchen is equipped to improve the school's kitchen conditions, improve the efficiency of the kitchen staff, to ensure that the students of the normal meals for students to provide a safe, hygienic, tasty meals for the students, the students of the meal pattern has become more rich in nutrients, the students of the physical enhancement, the school students said goodbye to the lack of nutritional support, but also to the students of the school, the students of the school, the students of the school, the students of the school, the students of the school, the students of the school and the school. School students said goodbye to the poor nutritional food, eat meat and vegetables, good value for money nutritional meals. Our school is located in the mountainous area, many parents go out to work, leaving behind more children, spring seedling nutrition kitchen equipped with, to bring warmth to the children left behind, so that they can learn and grow up in the school at ease.
Children and young people are in the peak period of growth and development, coupled with heavy learning tasks, if you do not pay attention to the dietary structure and nutritional balance, not only affects the development of the body, there may be health hazards, and now with the Spring Seedling Nutritional Kitchen equipped with more and more students malnutrition phenomenon has been improved, the physical quality of the students have been significantly improved, the implementation of this policy is not only the government's concern and support, but also the implementation of this policy is not only the government's concern and support, more than the government's concern and support. The implementation of this beneficial policy, not only is the government's concern and support, but also the community's *** with the efforts of our children in poor mountainous areas to create a good environment for growth, for their intellectual development, learning ability and mental health to provide a strong guarantee.
Three main practices
First, increase publicity. In order to ensure the effective use of "Nutritional Kitchen", the school "Spring Nutritional Kitchen" project supervisors to coordinate the implementation of the project in the early stages, random inspection of food hygiene, nutritional health training and publicity; second, scientific management. According to local seasonal ingredients, the program designs nutritious recipes that meet the nutritional needs of young people and are inexpensive. Specific requirements are made for dietary nutrition, food safety, children's physiological characteristics and nutritional balance, and scientific cooking methods, and these are checked and implemented on a daily basis. Thirdly, the training of staff in safe operation techniques and hygiene knowledge has been strengthened. Some details have been clearly stipulated, for example, in the kitchen operation room, no nail clipping, ear pulling, stretching, picking teeth, rubbing eyes, yawning, etc.. You must wash your hands before starting work, after urinating or defecating, after leaving your post in the middle of the day, after resting or eating, after touching raw meat, eggs, vegetables and unclean utensils and containers, after picking up dirt or directly handling waste, and so on.
Four, work ideas
In short, the "Spring Nutrition Kitchen" project the implementation of this policy is not only the care and support of the government at all levels of the party committee, it is the community's *** with the efforts of the children in poor mountainous areas to create a good environment for their growth. The implementation of this policy is not only the concern and support of the party committees and governments at all levels, but also the efforts of all sectors of society, creating a good environment for the children in poor mountainous areas to grow up in and providing a strong guarantee for their intellectual development, learning ability and mental health. Therefore, in the future work, we will continue to spring seedling nutrition kitchen supporting the construction of the relevant requirements, and further strengthen the leadership, the implementation of the responsibility; to further improve the management system; to further improve the sense of service, to do a good job, do a good job; to further strengthen the beneficiaries of the students' gratitude to education, education and hard work to return to society with excellent results.
The new year is approaching, reviewing the past year, a lot of feelings. As a manager of the kitchen I have always been strict with themselves, set an example, seriously obey the leadership arrangements, to the interests of the hospitality center, xx year hospitality kitchen in the leadership of the care and help, the understanding of all comrades to support, and better to complete the work of the service guarantee. In order to summarize the experience, overcome the shortcomings, and better promote the work of the future, the work of the year is reported as follows:
First, the basic work of 1, personnel management
Every day, we insist on convening the morning shift meeting, the staff of the dress, grooming inspection, found that the problem is promptly corrected. Standardize polite language, require employees to meet the guests to take the initiative to greet, and use honorifics. Closely organized quantitative management, employee manuals and other content to the staff training, to ensure that the weekly training time of not less than one hour, so that employees to develop a good habit of compliance with the rules and regulations.
At the same time as the training and inspection, the strict implementation of rules and regulations, strengthen internal management, focus on the management of employees who violate the rules and discipline, and strictly implement the provisions of quantitative management.
2, dish updates and innovation
This year, the hospitality kitchen zero-point menu was updated 2 times, dish replacement rate of more than 30%. *** launch of new dishes, which like dry pot Hunan donkey, Jiaodong mixed fish pot, unique green pepper fish, tofu casserole and other dishes have a high hit rate, by the guests unanimously welcome. In response to the guests' taste needs to strengthen the research on the types of staple food, increase coarse grains, snacks and other varieties, such as walnut cake, hand cakes, scallion cakes, etc. have also been well received. In each foreign affairs activities are fully prepared, through the Internet, reading books and other ways to understand the guests' habits, dietary preferences, etc., food preparation, cooking, by South Korea, Germany, Australia and other places guests praised.
Often use free time to market research, timely understanding of the market new raw materials, dishes, once a month for the Huaihe Hall to update the menu, and increased organic vegetables, fresh fruit, fish, etc., and now the weather is gradually becoming cold, every day at noon, also introduced a routine soup, which have also been recognized by the leadership.
Hired a Cantonese chef to the guest house for the exchange of experience in dish technology, during this period, also launched a series of Cantonese dishes, mainly homemade, light-based, in the plating, plate decorations on the breakthroughs in the innovation, and for the banquet hall purchased a number of new tableware and utensils, adding a sense of freshness and innovation of the dishes.
3, safety management
(1) in food hygiene and safety, always adhere to the principle of first-in-first-out. Strictly food hygiene, from the purchase, receiving materials, cooking and production are strictly checked to prevent food contamination. Requirements for all shifts to go to work after the first good plate, stove hygiene, ready for a variety of condiments, check the filter to prevent debris mixing to affect the quality of the dishes, strictly in accordance with the operating procedures for the work of knives, plates and other utensils in accordance with the provisions of the disinfection. Kitchen each refrigerator management responsibility is implemented to the person, the person in charge, food categorization and storage, to ensure that at least once a week thoroughly cleaned. Environmental hygiene to implement the principle of geographical division of labor, responsibility and implementation to the person. Through the above measures and the efforts of all staff, in each food smear laboratory tests of food, tableware can meet the standards, there has not been a food poisoning incident. (2) Equipment and personnel safety. Every day to the kitchen stove next to the wall, hood and other easy to contaminate the place to clean, for the fume pipe at least once every six months to clean. Regularly check the gas and fuel pipes, flange joints and valves in the kitchen to prevent leakage. Every day, we arrange the duty person to close all the gas and fuel valves after work, and cut off the gas source, fire source and power source before leaving.
At least once a month for fire safety knowledge training, so that all personnel understand the use of fire extinguishers, hydrants, know the main power, gas, water switch bit. Focused on-the-job training is provided for machines prone to workplace accidents, and Jeminhin is asked to conduct regular inspections of production equipment and facilities, such as opening and closing of valves and maintenance of equipment. Through the above efforts, the hospitality kitchen has not had a single safety incident in the entire year.
4, cost management
According to the dishes arranged chef team, each team chef is responsible for their own cooking varieties, strictly in accordance with the product specifications for processing, so that the product standardization, to ensure the quality of the dishes. Calculate the success rate of each dish, control the amount of food, and equip the dishes according to the number of people. Especially the banquet meal, strict accounting per person standard, to avoid too much food caused by waste.
According to the demand for the dishes themselves to develop raw material procurement standards, procurement to the day as a unit, according to the operating conditions of the regularity of the planned order to avoid backlog. Rough processing of raw materials, cut with the workflow and standardize the standard, in strict accordance with the standard measurement of raw materials rough processing, cut with the rate of success. Daily inspection of the trash cans to check the waste of raw materials, for malicious waste of heavy punishment.
Second, there are shortcomings in the work
1, not strong sense of innovation, go out less, can not be updated in time to the dishes into the exchange, the development of Huaihe Hall dishes are not detailed enough, not in-depth, not fully combined with the leadership of the physical condition and seasonal changes in the deployment.
2, now the center of gravity of the work is still mainly on the hospitality kitchen, for the canteen kitchen dishes care less.
Three, next year's work outlook
1, the establishment of the hospitality kitchen kitchen library, the dishes are categorized and organized, and will be collected from the guests' views and the establishment of the archives for the record, as a basis for improving the dishes.
2, will focus on the work of the Huaihe Hall, for the leadership of the Bureau of physical condition, according to the seasonal changes, the soup dishes for the development of the dishes to do fine, do fine.
3, strengthen communication with the cafeteria, the weekly menu for discussion, the dishes for reasonable adjustments.
4, step up the innovative work of the dishes, the head chef and relevant personnel at least once a week to visit the market, the timely discovery of digging new, strange, special raw materials and sources of goods, and constantly update the dishes. Set of the long, often to other hotels to learn, exchange, learn from each dish should be carefully analyzed to ensure that each dish can be suitable for customer tastes, praised by customers.
5, a monthly professional skills assessment of the kitchen staff, by the head chef or other appraisers to check the assessment according to the standard, the winners and the losers, the implementation of the last elimination system. 6, cost control and energy saving
In the management of the quality of the dishes at the same time, we must check the use of the dishes from the purchase of raw materials, we must be informed of the market situation, acceptance of the quality and quantity of the required roughing Do a good job in the distribution of materials and recycling of scraps, in the cutting and allocation to check the utilization rate of the dishes, the main and auxiliary materials of a reasonable preparation, and finally control the selling price of the finished product. In terms of energy saving, strengthen publicity and education, and deepen the concepts of advocating saving, opposing waste, and opening up new sources of income and reducing expenses into the hearts of employees, and enhance their awareness of saving. Eliminate the phenomenon of long running water, long bright lights, long open air conditioning.
7, for important and prominent employees to develop work plans and development goals, education and guidance for employees to correctly establish career views and values. Focused training for active soldiers, regular professional skills training, monthly evaluation of work performance.
8, the establishment of open, harmonious communication channels, so that we can actively participate in, enthusiastically expressed for the work of the life of the opinion, the staff put forward timely recognition of the views, praise. Employees have difficulties in thought and life, try to solve their problems.
Summarizing the work of the year, I think there are some losses and gains, although there are some achievements, but the distance from the leadership requirements and expectations is still a certain distance. In the future work, I will work with the chef team, carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen learning, due diligence to complete the work of the task, there are shortcomings are also urged to criticize, correct and help. Here I would like to sincerely thank the leadership and organization of my years of training, but also to thank you for your consistent support of my work. Thank you all!
Kitchen summary
First, to improve the quality of their own staff, abide by professional ethics, strict labor discipline, clear management charter, the development of various management systems and production standards, to grasp the organization of each link, command and supervision and regulation of the kitchen staff must be organized and technical requirements of the high after the post, awards and penalties for laziness, to promote the progress of the workers!
Second, drop the knife into a talent, make the best use of things, regardless of what dishes are operated to waste rate down to the lowest level, to reduce the cost to optimize the cost of raw materials and color dishes based on the cost of determining the profit high and low, the selection of materials on the pressure on the cost of concessions to consumers, in order to make the customer better acceptance of dish varieties to establish a standard book, the provisions of the varieties of raw materials, specifications and quantities, accurate costing, all output according to the specifications of standard operation, both to control costs. Specification standard operation, both to control costs, but also to ensure the quality of output, to achieve standardization.
Third, with special dishes to drive the operation of the sovereignty, and constantly launch the store specialties, stimulate customer consumption, active hotel atmosphere, and to consume the grade for the requirements.
Fifth, safe operation, each department to grasp their own area of responsibility, dishes, savings, health, etc., procurement, warehouse, kitchen must establish the account running account, service, operation, cashier should also establish a good financial system, the implementation of the package system, regular health, operation of each department, the formation of a good working environment.
Sixth, our team is to humane management, to the core of the moral righteousness are clear about their own goals, their duties, the meaning of the work, the interrelationships, and thus proactive, active and creative to complete the duties of the post, in order to be able to stand firm in the fierce competition, leading the trend of catering.